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Carrot cake for breakfast? Yum! Naturally sweet grated carrots and almond milk add to the dessert-like taste of these overnight oats. This easy vegan breakfast bowl is also laced with cinnamon and nutmeg, the classic carrot cake spices. The final texture will depend on how fine you shred the carrots. Smaller threads will melt into the softened oats, while coarsely grated carrots will have more of a crunch. The recipe serves one but is easy to double or quadruple if you want to make enough for the family or for a couple of days. And don’t forget the toppings! Along with flavor, they can add extra fiber and nutrients to your morning meal.
Recipe from carolynspantry.com
Carolyn grew up a lover of nature and cooking in Northern California, but as an adult gravitated towards plant-based eating as a way to heal her food intolerances naturally. She couldn’t find recipes colorful enough to make her smile or easy enough to make in a snap, so she decided to create her own. Carolyn started her blog Carolyn’s Pantry in 2016 and is now a featured author with Forks Over Knives, Kris Carr, Whole Foods, Prevention Magazine, and more. She spends her days as a food entrepreneur in California and publishes new recipes on her website weekly.see more from this author